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Potato Soup

A simple soup made from peeled and chopped potatoes simmered in water with salt and pepper, then mashed for a creamy texture.

From an old cookbook · modernised transcription
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Potato Soup

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Soup

Ingredients

Directions

Prepare

  1. Peel and chop the potatoes.

  2. Place the potatoes in a pot and cover with water.

  3. Add salt and pepper to taste.

Cook and serve

  1. Bring to a boil, then simmer until the potatoes are tender.

  2. Mash the potatoes in the pot for a creamy texture.

  3. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Provide the starch that softens during simmering and thickens the soup when mashed.

The step that matters

Simmer until the potatoes are tender. Potatoes must be fully softened before mashing. Undercooked starch stays firm and grainy, so the soup will not turn creamy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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